While still warm and in the pan, carefully remove bones from short ribs, cutting meat free from bones but keeping ribs intact; place another pan large enough to cover ribs on top; weight with 12 to 13 lbs. (be careful not to make sauce overflow); refrigerate overnight.

Unwrap short ribs; trim any excess fat; square top side-down to 1/4" to make a smooth surface and remove any gristle; cut between the bones into 5 oz. portions (should resemble large sticks).

Place panko in a shallow bowl; place eggs in another shallow bowl; place flour in third shallow bowl; working one at a time, dredge short ribs in flour, shaking off excess; dip in eggs, letting excess drip back into bowl; coat in panko; working in batches, fry short ribs until brown and crispy; remove with a spider; place on baking sheet lined with paper towels; reserve (keep warm).

To serve, divide soup among serving bowls; garnish with cilantro; smear carrot sauce across each large serving plate; cut fried short ribs into 4 pieces; stand up in sauce meat-side up; set a bowl of noodles on each plate; garnish plate with dots of pea sauce.